In large sauce pan, heat the oil and then saute onion, garlic, crushed hot red pepper, and carrot for about 10-15 minutes or until soft and fragrant. Add eggplant and saute another 15-20 minutes until tender and darkly colored. Add salt and pepper to taste and stir. Add tomatoes and cook for about 30-40 minutes. Serve over hot pasta.

My thoughts:

This was the best eggplant/tomato sauce I ever tasted! The eggplant was really tender and absorbed the yummy garlic and onion flavors. We served this with some chicken and a sprinkle of Parmesan, but it would be good all on its own.